A rich and moist traditional Southern Georgia pecan cake packed with crunchy pecans and warm spices, perfect for holidays or special occasions.

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Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, cream butter with brown sugar and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with dry ingredients.
Fold in the chopped pecans.
Pour batter into prepared pan and spread evenly.
Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.